Oven Operation | Jenn-Air JGR8855

]7 Oven Operation

Firm Varieties: Graven

Stein, Granny Smith,

Jonathan, Winesap,

Rome Beauty, Newton.

Blenheim/Royal most common. Tilton also good.

Firm Varieties

Lambert, Royal Ann, Napoleon, Van or Bing.

Freestone Varieties,

Bartlett

Fresh or canned.

Select rough-skinned fruit. Do not dry the peel of fruit marked "color added",

Plum, Roma

Danvers Half Long,

Imperator, Red Cored

Chantenay

Ancho, Anaheim

Wash, peel if desired, core and slice		4-8 hours	Pliable to crisp. Dried
into 1/8" slices,			apples store best when they
			are slightly crisp.
Wash, halve, and remove pits.		18-24 hours	Soft, pliable.
Peel and cut into 1/4" slices.		17-24 hours.	Pliable to crisp.
Wash and remove stems. Halve and		18-24 hours.	Pliable and leathery.
remove pits.
Halve and remove pits. Peeling is		24-36 hours	Pliable	and leathery.
optional but results in better-looking
dried fruit.
Peel, halve and core.		24-36 hours	Soft and pliable.
Wash, peel and remove thorny eyes.		Canned:	Soft and pliable.
Slice length wise and remove the small		14-18 hours
core. Cut crosswise	into 1/2" slices.	Fresh:
		12-16 hours
Wash well. Thinly	peel the outer 1/16	1-2 hours	Tough to brittle.
to 1/8" of the peel. Do not use the
white bitter pith under the peel.
Halve, remove seeds. Place tomatoes		12-18 hours	Tough	to crisp.
skin side up on rack. Prick skins.
Do not use carrots with woody fiber or		4-8 hours	Tough	to brittle.
pithy core. Wash, trim tops and peel if
desired. Slice crosswise or diagonally
in 1/4" slices. Steam blanch for 3 rain.
Wash, halve and seed. Prick		4-6 hours	Pods should appear shriveled,
skin several times,			dark red and crisp.
Rinse in cold water. Leave stems on		1-3 hours	Brittle and crumbly.
until leaves are dry, then discard.
Cut leaves 3 to 4" from top of plant		2-5 hours	Brittle and crumbly.
just as buds appear. Rinse leaves in
cold water.

*Fruits requiring an antioxidant to prevent **Automatic Oven Turn Off will not occur

discoloration and loss of nutrients. Refer to the notes on page 16 for specific methods. during drying functions.